Before/After photos of my last doe
12-10-2008, 08:46 PM
#61
Giant Nontypical
Join Date: Jan 2005
Location: PA
Posts: 8,167
RE: Before/After photos of my last doe
Tony Iuse the strips from between the ribs while I'm grinding my burger.
I don't know how rural your home is but I take the rib cage after buchering and hang it in a tree for the birds to pick clean.
If properly placed they scare the bejesus out of the neighbor kids when you tell them those are the bodies of the kids you caught trespassing last year.
I don't know how rural your home is but I take the rib cage after buchering and hang it in a tree for the birds to pick clean.
If properly placed they scare the bejesus out of the neighbor kids when you tell them those are the bodies of the kids you caught trespassing last year.
12-10-2008, 08:50 PM
#62
Giant Nontypical
Join Date: Dec 2006
Location: Heaven is my home, temporarily residing in WNY :)
Posts: 6,679
RE: Before/After photos of my last doe
ORIGINAL: bawanajim
Tony Iuse the strips from between the ribs while I'm grinding my burger.
Tony Iuse the strips from between the ribs while I'm grinding my burger.
I don't know how rural your home is but I take the rib cage after buchering and hang it in a tree for the birds to pick clean.
If properly placed they scare the bejesus out of the neighbor kids when you tell them those are the bodies of the kids you caught trespassing last year.
If properly placed they scare the bejesus out of the neighbor kids when you tell them those are the bodies of the kids you caught trespassing last year.
12-10-2008, 08:58 PM
#68
Nontypical Buck
Join Date: Mar 2007
Location: Minnesota
Posts: 4,911
RE: Before/After photos of my last doe
ORIGINAL: _Dan
They're actually quite delicious once you get past the thought of tape worm.
ORIGINAL: GMMAT
Gee I don't know Dan. Did it taste like rancid ****?
Gee I don't know Dan. Did it taste like rancid ****?
12-10-2008, 08:59 PM
#69
Boone & Crockett
Join Date: Oct 1998
Location: Hughesville, PA USA
Posts: 18,322
RE: Before/After photos of my last doe
ORIGINAL: sandilands
I think this is the first time I don't agree with Schultzy too[:-]. I'm a meat cutter by trade and cut up alot of deer for other folks. I take 99% of the fat off. If you want juicy and tastey then just go get some pork/lamb/beef fat from the local butcher....... its free and you can eat it too. Tie it on.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austrau/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.
ORIGINAL: hardcorehunter
Looks good but why don't u trim all of the fat and membrane off before you freeze or prepare the meat? It tastes better without that junk flavoring the meat.
Looks good but why don't u trim all of the fat and membrane off before you freeze or prepare the meat? It tastes better without that junk flavoring the meat.
I've eaten deer ribs and loved them.......... I've eaten deer ribs and spat them out........ then spent hrs trying to scrape the fat off the roof of my mouth. Deer fat is like candle wax.......[:'(].
You wnat moist try this. Take a section of loin. I eat about 6-8" in a sitting. Season it like you want. Now heat upm a cast iron frying pan and put it in. Turn over after 2.5 minutes. When cooked on both sides place in preheated oven at 350 for about 12-15minutes. 12 min being rare and 15 being med rare. You want it med..... med well leave in for 20 minutes.
Try this on your next batch of sausage. Cut out all the deer fat and add only a 30% mixture of pork(lean--16%). You'll spend less money on pork and you have a beter product.
Another thought for ya. FAT goes rancid (even in the freezer) before the meat does. Once the fat turns the rest of the meat is done.
Like I said I play with meat everyday. And have done so for a long time. In fact I got into meat cutting b/c of hunting. This yr I started working part time for a small butcher shop. He is Austrau/Hungarian....... makes sausage that you would kill for. Bavarian loaf......... mmmmmmmmm.
You wanna know about meat............ JUST ask.
I thoroughly clean the fat off all venison for my consumption. The fat and tallow is where the gameyness that some complain about is at.
BUT, it's all in the preparation as well. I've had the exact same cuts of venison both taste incredibly good and incredibly bad, it's all in the preparation.
12-10-2008, 09:02 PM
#70
Join Date: Sep 2005
Location: Wisconsin and Canada
Posts: 2,415
RE: Before/After photos of my last doe
ORIGINAL: MN/Kyle
Or your buddies siberian husky[8D]
ORIGINAL: _Dan
They're actually quite delicious once you get past the thought of tape worm.
ORIGINAL: GMMAT
Gee I don't know Dan. Did it taste like rancid ****?
Gee I don't know Dan. Did it taste like rancid ****?